Background Gluten-free products are finding an increased demand since the incidence of
celiac disease or other gluten-associated allergies. The replacement of gluten becomes a …

The evidence that celiac disease is one of the commonest food intolerances in the world is
driving an increasing demand for gluten‐free foods. However, gluten is a structure‐building …

An increasing demand of gluten‐free (GF) products is caused by a growing number of
diagnosed coeliacs and a consumption trend to eliminate allergenic proteins from diet …

Research efforts on gluten-free bread making have rapidly increased during the last decade.
A lot of different approaches are being used to improve the quality of these products. The …

The changes in fish myofibrillar protein/cassava starch composites in the starch fraction
range from 0 to 1, with their total content maintained at 60 mg/mL, were investigated in terms …

This study investigated the solution behaviors and sol–gel transition of myofibrillar protein
(MP) from grass carp muscle by rheological methods. In steady shear measurements, shear …

Microalgae are an enormous source of nutrients that can be utilized to enrich common food
of inherently low nutritional value, such as gluten-free (GF) bread. Addition of the algae …

The impact of commercial oat or barley β-glucan concentrates incorporated at different
levels (1.3–3.9% actual β-glucan concentration, flour basis) into gluten-free (GF) rice-based …

Empirical rheological techniques conventionally used for evaluating wheat flour dough can
be coupled to fundamental rheology, especially when viscoelastic properties of dough, like …

Non-conventional flours from unripe fruits and pseudocereals have potential as functional
ingredients given their high protein contents and antioxidant activity. Pregelatinized starch …